Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a
covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
(For longer storage, place in freezer container and seal; store in freezer up to 6 months. To use, allow
mix to come to room temperature.)

To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula. Makes 16 cups of mix.

To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4
tsp. dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture. Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at
once to mix. Stir just till batter is smooth (do notoverbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full. Bake in a 425° F. degree over for 20-25 minutes for corn
bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 muffins.